Stuffed butternut squash
Butternut squash stuffed with spinach and cheese.
Porties:
Ingrediënten
- 1 butternut squash
- 1 bag fresh spinach (275 gr)
- 60 gr goat/blue/white cheese to your own taste
- 2 cloves of garlic (optional)
- 1 tbsp olive oil
- 10 gr sunflower seeds
Instructies
- Preheat the oven to 200 degrees.
- Cut the pumpkin in halves and remove the seeds and threads.
- Place them in a baking dish with the cut side up. Make cuts in the top but just superficial and drizzle some olive oil over it.
- Let it cook in the oven for 45 minutes.
- Meanwhile, heat the rest of the olive oil in a frying pan. Add the spinach and let it wilt. Then pour off the excess water.
- Mix the spinach with salt and pepper.
- Toast the sunflower seeds until slightly colored and set aside.
- Remove the pumpkin from the oven when it is soft. Hollow out a little further if necessary.
- Divide the spinach between the two halves. Sprinkle with some more salt and pepper if desired.
- Divide the cheese between the two halves and bake in the oven for another 10 minutes until the cheese has melted.
- From the oven, sprinkle the sunflower seeds on top.
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